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Sunday, October 9, 2011

Perfect Pancakes

Growing up I didn't eat a lot of squash. My mom is not really a fan, so zucchini, summer squash, spaghetti squash, and the like never made it to our table. In fact, the only squash that made it onto our table was pumpkin, typically in the form of pie or bread. So when you grow up eating those sweet delicacies, it's no surprise pumpkin is your favorite gourd.

Autumn is so beautiful here in the Poconos, and it inspired me to use pumpkin outside of baking. These pancakes by Martha Stewart are the perfect way to incorporate pumpkin into breakfast. The first time I made them I followed the recipe exactly, and I found them to be quite heavy. After comparing the recipe to my dad's recipe for pancakes -- which always come out light and fluffy -- I concluded Martha's recipe was missing baking soda.

And with one alteration ... Perfecto! The perfect pumpkin pancakes recipe was born!